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Sour Ale - Gueuze



Top 10 Gueuze Recipes

Title Size ABV IBU OG FG Color Method Views
kettle sour
5.5 gal 6.03% 14.3 1.062 1.016
Partial Mash 1873
Lambic using Turbid Mash
12 L 6% 9.27 1.050 1.004
BIAB 1790
Base Gose (with fruit addition)
6 gal 4.92% 0 1.051 1.013
All Grain 1597
Smoked Gose
4 gal 4.32% 13.27 1.044 1.011
All Grain 1425
Simple Gueuze
5.5 gal 4.64% 0 1.044 1.008
All Grain 1140
Ginger Gose
5.5 gal 4.91% 8.18 1.045 1.007
BIAB 1047
Psudo-Lambic
6 gal 4.97% 6.97 1.047 1.009
All Grain 1013
Pop gueuze the weasel
5 gal 5.64% 0 1.053 1.010
All Grain 880
Gose Gossage
5 gal 5.02% 9.61 1.050 1.013
All Grain 855
Basic Geuze
5.5 gal 5.39% 0 1.055 1.014
All Grain 703

Newest Gueuze Recipes

Title Size ABV IBU OG FG Color Method Views
Gose lime
5.5 gal 4.53% 10.49 1.048 1.013
All Grain 29
Dry-hopped kettle sour [master]
26 L 4.96% 16.67 1.050 1.013
All Grain 5
Tangerine Sour
6 gal 7.31% 8.33 1.060 1.005
extract 6
Watermelon Sour
35 gal 4.97% 3.73 1.047 1.009
All Grain 3
Traditional Gose
19 L 4.59% 17.63 1.042 1.007
BIAB 9
Who you gonna call Gose Busters
21 L 3.67% 3.11 1.037 1.009
All Grain 18
There Gose the Neighborhood
10 gal 4.73% 15.51 1.044 1.008
BIAB 14
Awesome Recipe
5.5 gal 5.9% 0 1.058 1.013
All Grain 15
Raspberry Sour
5.5 gal 3.55% 11.35 1.073 1.046
All Grain 27
Lemon Goze
6 gal 5.38% 33.12 1.053 1.012
extract 41

Fermentables Used In Gueuze Recipes (View More)

Name Recipes Country Category Type Color PPG Avg. Usage Usage Range
German - Acidulated Malt 25 German Grain acidulated malt 3.4°L
27 11% 2% - 26%
German - Pilsner 18 German Grain base malt 1.6°L
38 51% 20% - 100%
American - White Wheat 18 American Grain base malt 2.8°L
40 37% 17% - 50%
American - Pale 2-Row 17 American Grain base malt 1.8°L
37 45% 10% - 97%
American - Pilsner 16 American Grain base malt 1.8°L
37 39% 22% - 57%
German - Wheat Malt 14 German Grain base malt 2°L
37 36% 4% - 60%
American - Wheat 10 American Grain base malt 1.8°L
38 40% 24% - 61%
Rice Hulls 8 Adjunct other 0°L
0 4% 2% - 5%
Flaked Wheat 7 Adjunct raw 2°L
34 18% 6% - 33%
German - Bohemian Pilsner 6 German Grain base malt 1.9°L
38 43% 35% - 49%

Hops Used In Gueuze Recipes (View More)

Name Recipes Average AA Avg. Usage Usage Range
Saaz 13 3.5 87% 50% - 100%
Citra 7 11 39% 8% - 100%
Willamette 5 4.5 90% 50% - 100%
Cascade 4 7 100% 100% - 100%
Fuggles 4 4.5 92% 67% - 100%
Lemondrop 3 6 58% 11% - 100%
Mosaic 3 12.5 59% 20% - 100%
Tettnanger 3 4.5 60% 50% - 100%
Domestic Hallertau 2 3.9 100% 100% - 100%
Hallertau Tradition (Germany) 2 5 100% 100% - 100%

Steeping Grains Used In Gueuze Recipes (View More)

Name Recipes Country Category Type Color PPG Avg. Usage Usage Range
American - Munich - Light 10L 2 American Grain base malt 10°L
33 55% 50% - 60%
German - Acidulated Malt 2 German Grain acidulated malt 3.4°L
27 100% 100% - 100%
German - CaraFoam 1 German Grain crystal malt 1.8°L
37 14% 14% - 14%
Rolled Oats 1 Adjunct raw 2.2°L
33 14% 14% - 14%
German - Melanoidin 1 German Grain roasted malt 25°L
37 50% 50% - 50%
American - Caramel / Crystal 20L 1 American Grain crystal malt 20°L
35 40% 40% - 40%
Cherry 1 Fruit fruit 0°L
6.3 71% 71% - 71%
Briess - Rice, Flaked 1 American Adjunct other 1°L
32.2 100% 100% - 100%

Yeasts Used In Gueuze Recipes (View More)

Name Recipes Laboratory Type Alcohol Tolerance Flocculation Attenuation Min. Temp Max. Temp
Fermentis - Safale - American Ale Yeast US-05 13 Fermentis / Safale Ales Low Medium 81% 54°F 77°F
Wyeast - German Ale 1007 5 Wyeast Ale 0.11 Low 75% 55°F 68°F
White Labs - German Ale/ Kölsch Yeast WLP029 5 White Labs Ale Medium Medium 75% 65°F 69°F
White Labs - California Ale Yeast WLP001 4 White Labs Ale High Medium 76.5% 68°F 73°F
Fermentis - Safale - German Ale Yeast K-97 4 Fermentis / Safale Ale .104 High 81% 54°F 77°F
Wyeast - Lactobacillus 5335 4 Wyeast Ale 0.09 - 75% 60°F 95°F
Fermentis - Safale - English Ale Yeast S-04 3 Fermentis / Safale Ale .0975 High 75% 54°F 77°F
Wyeast - Roeselare Ale Blend 3763 3 Wyeast Ale 0.11 Variable 80% 65°F 85°F
Wyeast - Kölsch 2565 2 Wyeast Ale 0.1 Low 75% 56°F 70°F
Wyeast - Brettanomyces lambicus 5526 2 Wyeast Ale 0.12 Medium 90% 60°F 75°F

Other Ingredients Used In Gueuze Recipes (View More)

Name Recipes Type Use Avg. Usage Usage Range
Irish Moss 5 Fining Boil 53% 2% - 100%
Table Salt 5 Water Agt Mash 30% 5% - 100%
Gypsum 5 Water Agt Mash 28% 0% - 55%
Lactic acid 4 Water Agt Mash 63% 17% - 100%
Calcium Chloride (dihydrate) 3 Water Agt Mash 19% 0% - 45%
Whirlfloc 2 Water Agt Boil 51% 12% - 90%
Chalk 2 Water Agt Mash 8% 2% - 14%
Epsom Salt 2 Water Agt Mash 5% 0% - 10%
Wyeast - Beer Nutrient 1 Water Agt Boil 0% 0% - 0%
Brewer's Best - Coriander Seed 1 Spice Boil 100% 100% - 100%

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